4 tablespoons unsalted butter, divided
2 tablespoons fresh lemon juice
1 pound peeled and deveined large fresh shrimp
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced sweet yellow onion
1 1/2 cups fresh yellow corn kernels (from about 2 ears corn)
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup dry white wine
1 quart seafood stock
1 1/2 cups diced russet potatoes, blanched
1 (14.5-ounce) can diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
Lemon wedges and French bread, to serve
In a Dutch oven, heat 2 tablespoons butter and lemon juice over medium heat. Add shrimp; cook until shrimp are pink and firm, about 3 minutes. Using a slotted spoon, transfer shrimp to a warm plate.
Add remaining 2 tablespoons butter to pot. Add celery and carrot; cook for 2 minutes, stirring occasionally. Add onion; cook for 4 minutes, stirring occasionally. Add corn and garlic; cook for 1 minute, stirring occasionally. Add flour; cook for 2 minutes, stirring constantly. Stir in wine, and cook, scraping browned bits from bottom of pot with a wooden spoon. Gradually add stock, stirring until well combined; bring to a boil.
Add potatoes, tomatoes, salt, black pepper, and red pepper; cook until potatoes are tender, about 15 minutes. Reduce heat to medium-low. Add shrimp; simmer until heated through, about 5 minutes. Serve with lemon wedges and French bread, if desired.